The Best Grilled Honey Mustard Salmon

This super easy 5-Ingredient Grilled Honey Mustard Salmon only takes about 20 minutes to make and is a deliciously healthy dinner! 21 Day Fix | Weight Watchers

Hey guys!! How are all the things?! I hope all of the mamas reading had an awesome Mother’s Day where you were just spoiled freaking rotten. And if you didn’t (and hey, even if you did!) know that I think you’re the shit.

As I’m writing this, I’m kind of feeling like garbage, but I’m reaaaallly hoping that I’m feeling better by tomorrow because it’s my birthday! On which I plan on eating my weight in sushi and I can’t wait! Oh, and did I also mention that The Foodie and The Fix just turned 4 on Cinco de Mayo?? And that is why… May is just the best month ever.

Also, this post may be mildly delirious, so I’ll apologize for that now. Sorry, guys.

You know, I wasn’t one of those people who grew up cooking. In fact, I’d really hardly ever made anything other than grilled cheese and pasta until I moved in with my now-husband. That man must’ve really loved me because he definitely didn’t move in with me for my cooking skills.

That being said, this super easy salmon dish (nay, the BEST grilled honey mustard salmon) was actually the very first recipe that I ever made. Not cooked, but actually created all by myself. I know, it doesn’t seem like much (it’s only 5 ingredients, after all – and it’s not exactly like I invented the idea of honey mustard anything), but let me tell you that these few ingredients come together in the most gloriously perfect way and my 21-year-old self was so just damn proud of it.

Anyway, let me answer a few questions you may have!

What makes this the best grilled honey mustard salmon?

I’m not going to lie. It’s the butter. 😉

This sauce is freaking drinkable, you guys.

What kind of mustard should I buy for this recipe?

I always buy my store-brand generic spicy brown mustard. It’s way less spicy than other spicy brown mustards, which would be too much for my kids (who love this recipe), but it also just has the perfect flavor to pair with the other ingredients.

And if you’re wondering which store, I’ll tell you that it really doesn’t seem to matter! We’ve moved around quite a bit and have had many different grocery stores. They’ve all had a generic spicy brown mustard and they’ve all been very similar and perfect for this recipe.

How to shop for salmon:

So I may do a full post on this later for those that want to do a deep dive on the different types of salmon and how to choose them. But here’s the quick and dirty on buying at the store:

That being said, don’t assume that all farmed salmon is the devil. Look for sustainably-farmed salmon, you can get more information on whether or not a fish is sustainably-farmed here at seafoodwatch.org.

Is it ok to buy frozen salmon?

Yes! I’ve lived in places where I didn’t have access to the beautiful fresh seafood that I have access to here and I LOVED buying frozen salmon and other seafood. Not only is it an amazing, quick protein to keep on hand (You can even cook some from frozen like I do in this Baked Asian Tilapia Stir-Fry recipe), but frozen can even often be better because it’s flash frozen right away after being caught to maintain freshness.

Plus, a lot of the “fresh fish” at your market has been previously frozen anyway, so go for it!

Can I make this grilled salmon in the oven?

Absolutely! I’ve added oven directions to the recipe card!

Hello, crispy-edged goodness!!

If you guys love this one half as much as my family does, I have no doubt that it’ll be your new fave, too!

If you make this – the BEST grilled honey mustard salmon recipe be sure to snap a pic and tag me @thefoodieandthefix or use #thefoodieandthefix on Instagram so I can check it out! It makes me ridiculously happy to see what you guys are making 🙂

The Best Grilled Honey Mustard Salmon

Yield: 6 Servings

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

This is THE BEST Grilled Honey Mustard Salmon and makes an easy and delicious show-stopping dinner!

Instructions

Add all sauce ingredients to a small pot and bring to a bubble over medium heat. Remove from heat, then remove 6 Tablespoons of sauce and set aside (this will be used for drizzling on the finished salmon). The remaining sauce will be used for basting the salmon.

Season the salmon with the salt, pepper and dill. I don't measure this, but a light sprinkle of each ought'a do ya. My salmon had skin on one side, so I only seasoned the flesh side, be sure to season both sides if yours doesn't.

Spray your grill grates with non-stick cooking spray (stand back and be careful! Some flames will shoot up when you do this). Baste the top of the salmon with the sauce and put that side (not skin side) down onto the grill grates. In 5-10 minutes when you see the color start to change (becoming more opaque and a lighter pink), carefully flip to skin side down (if your salmon doesn't have skin, be sure to baste that side before you flip). After flipping, baste the tops of the salmon with the remaining basting sauce. Cook for another 5-10 minutes or until it flakes easily with a fork. Remove from the grill and serve with the remaining sauce that you set aside from earlier. Enjoy!

Oven Instructions:

Preheat your oven to 425 degrees. Prepare a baking sheet by lining it with parchment paper for easy cleanup! (If I don't have parchment, I just give the sheet pan a light spray of olive oil cooking spray.

Add all sauce ingredients to a small pot and bring to a bubble over medium heat. Remove from heat, then remove 6 Tablespoons of sauce and set aside (this will be used for drizzling on the finished salmon). The remaining sauce will be used for basting the salmon.

Season the salmon with the salt, pepper and dill. I don't measure this, but a light sprinkle of each ought'a do ya. My salmon had skin on one side, so I only seasoned the flesh side, be sure to season both sides if yours doesn't.

Place the salmon on the prepared baking sheet and baste the tops with the honey mustard sauce, baking for 8 minutes. Baste the salmon again (no need to flip) and cook for another 4-7 minutes, or until the thickest part of the salmon flakes easily with a fork.